Sugar Free Lemon Cupcakes with Strawberry Frosting

These Sugar Free Lemon Cupcakes with Strawberry Frosting are a delicious blend of citrus and berries in a favorite dessert.

Made with lemon flavored yogurt, these moist and fluffy cupcakes are bursting with lemon flavor which is perfectly complimented by a mouthwatering strawberry buttercream frosting.

What makes lemon cupcakes so good?

Lemon cupcakes are simply cupcakes that are flavored with tangy and refreshing lemon flavoring which can come from lemon juice.

I like that this tasty dessert recipe can be made without adding sugar to it..

Have you tried my Sugar Free Lemon Bundt Cake?

That popular bundt cake is a delicious dessert (or snack) recipe made with fresh lemon juice and topped with a lemon glaze. Both this recipe for cupcakes and that recipe for bundt cake are great tasting lemon dessert recipes that can be made without adding sugar.

Make your cupcakes even more yellow (like a lemon) by adding a few drops of yellow food coloring. You can find yellow food coloring here.

Why we this recipe for love lemon cupcakes.

Lemon cupcakes are bright and flavorful, making them a nice alternative to the usual chocolate or vanilla flavors. The citrusy flavor is nicely balanced by the strawberry buttercream frosting.

Here is what else we like about this recipe.

• This cupcake recipe is not too difficult to make as long as you follow the steps.
• Cupcakes are perfect as a snack or dessert.
• These cupcakes are perfect for sharing with others at parties, gatherings, or even celebrations such as birthdays.
• We love that these cupcakes have no added sugar in them.
• Lemon juice and zest add a natural lemon flavor to this recipe.
• Personalizing these cupcakes is as easy as using a Sugar Free Vanilla Frosting instead of the strawberry on in this recipe.

Ingredients needed to make cupcakes with strawberry frosting.

• Flour. Sift your flour to both break up lumps and help make these cupcakes fluffy.
• Baking Powder and Baking Soda. Added for leavening to make the cupcakes rise.
• Butter. Your butter should be softened to room temperature. If you are using unsalted butter you can add a half teaspoon of salt to your flour.
• Sugar Alternative. Use a granular sugar alternative that measure like regular sugar and that can also be baked with.
• Lemon Zest. Freshly zested from lemons is preferred.
• Vanilla Extract. Added for a flavor balance.
• Eggs. Large eggs that are at room temperature work best.
• Lemon Juice. It is best to use fresh lemon juice rather than a store-bought version as sometimes store-bought lemon juice can have other ingredients such as sugar added to the.
• Yogurt. This adds moisture, flavor, and adds to the leavening process to make these cupcakes nice and fluffy.
• Optional- yellow food coloring to make your cupcakes even more yellow (like lemons).
• For the frosting you will need softened butter, sugar free powdered sugar, chopped strawberries, with added sliced strawberries as needed for decoration. Red food coloring is optional.

Tips for making the best lemon flavored cupcakes.

Use fresh ingredients that are at room temperature. This is especially true for both your dry ingredients and your dairy (eggs etc).

More helpful tips for you.

1. Measure your flour accurately. This means scooping it out and leveling it.
2. Avoid overmixing the ingredients as doing so can cause your cake to lose air and become more dense.
3. Use fresh lemon juice and zest from actual lemons. This is for both flavor and to ensure that there is no added sugar.
4. Lemon flavored yogurt was used to make my cupcakes. If you cannot find lemon yogurt without sugar added to it you can use plain Greek Yogurt.
5. When you make your frosting you may need to make adjustments as needed for consistency. This may mean adding extra powdered sugar alternative or milk.
6. Lastly, your cupcakes should be fully cooled before adding the frosting them.

How to make frosted lemon cupcakes with no added sugar.

Prep Time: 18 minutes .
Bake Time: 15-18 minutes .
Servings: 12 regular sized cupcakes .

1. Preheat your oven to 350 and prep your cupcake pan for nonstick. Liners work well in a recipe such as this one.
2. In a medium to large sized bowl, use a sifter to combine together the flour, baking soda, baking powder, and any added salt.
3. Next, in a large mixing bowl, beat your softened butter on medium until creamy. Then add the sugar alternative and your lemon zest, and beat the ingredients until fluffy (about three minutes).
4. Scrape down the sides of the bowl and add the vanilla extract and bump the speed down to low. Then add the eggs one at a time, stopping scraping the bowl between additions. Once all of the eggs have been added you can beat the ingredients until fluffy (about one to two minutes).
5. Scrape down the sides of the bowl and add the lemon juice, yogurt, and optional food coloring. Mix this on medium speed until blended.
6. For the next step we will add the dry ingredients from the first bowl to the mixing bowl. With the mixer on low speed, add a third of the flour mixture, and blend. Then you can continue this
   process until the ingredients are just combined, scraping the bowl occasionally. Avoid over-mixing the batter as doing so can make your cupcakes less fluffy and more dense.
7. Use a cookie scoop or similar item to scoop the batter into your cupcake liners, filling them about two thirds full.
8. Bake your cupcakes for 15-18 minutes, or until the centers of the cupcakes are springy to the touch and a toothpick comes out clean.
9. Let the cupcakes cool in the pan for 10 minutes and then transfer them to a cooling rack to fully cool.
10. To make the frosting, start by beating your butter on medium until light and fluffy. Then add the powdered sugar alternative a cup at a time and beat until smooth. Then beat in the chopped strawberries.

Expert Tip 👉 To adjust a runny consistency of your frosting, you can add additional sugar free powdered sugar (quarter to half cup at a time ). For a consistency that is too thick, simple add a tablespoon at a time of milk. If you would like the frosting to be more colorful, you can add a few drops of red food coloring and blend.

How to store sugar free lemon cupcakes.

These cupcakes should be stored in an airtight container such as a cupcake holder with a lid. When properly stored, these cupcakes should keep for up to two days at room temperature or up to five days when refrigerated. You can freeze unfrosted cupcakes for up to a few months.

You may also be interested in these lemon flavored ideas.

• Sugar Free Strawberry Lemonade Bars
• Sugar Free Mini Lemon Bundt Cakes
• Sugar Free Lemon Poppy Seed Cake
• Sugar Free Lemon Cheesecake Crescent Rolls
• Sugar Free Lemon Pound Cake
• Sugar Free Lemon Pudding Cookies